Crab-Stuffed Sole Recipe

There’s something magical about transforming simple ingredients into a dish that feels like a special occasion, and Chef John's Crab-Stuffed Sole does just that. This recipe has a special place in my heart because it brings together my love for seafood and the joy of cooking meals that my family adores. The tender sole fillets wrapped around a flavorful crab stuffing create a delightful experience that impresses both at the dinner table and in the kitchen. Plus, it's quick to prepare, making it perfect for those busy weeknights when you still want to serve something extraordinary. Join me as we dive into this delicious culinary adventure!

What is Crab-Stuffed Sole Recipe?

Chef John's Crab-Stuffed Sole is a delightful dish that elevates simple sole fillets into something truly special. What makes it stand out is the rich crab stuffing, made with fresh Dungeness crabmeat, a hint of poblano pepper for flavor, and a creamy mayonnaise blend. The sole is rolled around this tasty filling, then baked until it's perfectly flaky and golden on top. It’s a great way to impress guests without a lot of fuss, plus it’s budget-friendly since sole is easy to find. Pair it with lemon wedges and asparagus for a light yet satisfying meal that feels fancy but is surprisingly easy to make!

Ingredients

• Cooking spray • 4 ounces fresh Dungeness crabmeat (or lump crabmeat) • 1 tablespoon finely diced poblano pepper (substitute with serrano if needed) • 1 tablespoon panko bread crumbs • 2 teaspoons minced green onion • ½ teaspoon lemon juice • Salt and ground black pepper to taste • ⅓ cup mayonnaise • 2 teaspoons lemon zest • 1 pinch cayenne pepper (or Old Bay Seasoning for less heat) • 6 (2 ounce) sole fillets (Petrale sole works well too) • Salt to taste • ⅛ teaspoon paprika (or to taste) • Lemon wedges for serving

Kitchen Equipment Needed

• Baking dish • Mixing bowls • Piping bag • Oven • Knife • Cutting board • Cooking spray • Zester

Recipe Card

Crab-Stuffed Sole Recipe

Course Dinners

Cuisine American

Difficulty Easy

Servings 4 Servings

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Calories 410 Kcal

Impress guests with Chef John's Crab-Stuffed Sole. Flaky sole fillets filled with rich crab and poblano. Simple, elegant, and delicious

Ingredients

• • Cooking spray
• • 4 ounces fresh Dungeness crabmeat (or lump crabmeat)
• • 1 tablespoon finely diced poblano pepper (substitute with serrano if needed)
• • 1 tablespoon panko bread crumbs
• • 2 teaspoons minced green onion
• • ½ teaspoon lemon juice
• • Salt and ground black pepper to taste
• • ⅓ cup mayonnaise
• • 2 teaspoons lemon zest
• • 1 pinch cayenne pepper (or Old Bay Seasoning for less heat)
• • 6 (2 ounce) sole fillets (Petrale sole works well too)
• • Salt to taste
• • ⅛ teaspoon paprika (or to taste)
• • Lemon wedges for serving

Instructions

• Step 1: Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking dish with cooking spray.
• Step 2: In a bowl, mix 4 ounces of fresh Dungeness crabmeat, 1 tablespoon of finely diced poblano pepper, 1 tablespoon of panko bread crumbs, 2 teaspoons of minced green onion, ½ teaspoon of lemon juice, and salt and ground black pepper to taste until well combined.
• Step 3: In a second bowl, stir together ⅓ cup of mayonnaise, 2 teaspoons of lemon zest, and a pinch of cayenne pepper.
• Step 4: Place 6 sole fillets (2 ounces each) on a work surface with the flat sides facing up and season with salt.
• Step 5: Divide the crab mixture evenly between the fillets.
• Step 6: Roll the fillets around the filling and place them seam-side down in the prepared baking dish.
• Step 7: Spread half of the mayonnaise mixture over the sides and tops of each fillet.
• Step 8: Spoon the remaining mayonnaise mixture into a piping bag and pipe it in a zigzag pattern over the fillets.
• Step 9: Sprinkle ⅛ teaspoon of paprika over the top of the fillets.
• Step 10: Bake in the preheated oven for 15 to 20 minutes, until the fish flakes easily with a fork and the topping is browned. This is the last step.

How to make Crab-Stuffed Sole Recipe

Step 1: Preheat the oven to 400 degrees F (200 degrees C) and lightly grease a baking dish with cooking spray. Step 2: In a bowl, mix 4 ounces of fresh Dungeness crabmeat, 1 tablespoon of finely diced poblano pepper, 1 tablespoon of panko bread crumbs, 2 teaspoons of minced green onion, ½ teaspoon of lemon juice, and salt and ground black pepper to taste until well combined. Step 3: In a second bowl, stir together ⅓ cup of mayonnaise, 2 teaspoons of lemon zest, and a pinch of cayenne pepper. Step 4: Place 6 sole fillets (2 ounces each) on a work surface with the flat sides facing up and season with salt. Step 5: Divide the crab mixture evenly between the fillets. Step 6: Roll the fillets around the filling and place them seam-side down in the prepared baking dish. Step 7: Spread half of the mayonnaise mixture over the sides and tops of each fillet. Step 8: Spoon the remaining mayonnaise mixture into a piping bag and pipe it in a zigzag pattern over the fillets. Step 9: Sprinkle ⅛ teaspoon of paprika over the top of the fillets. Step 10: Bake in the preheated oven for 15 to 20 minutes, until the fish flakes easily with a fork and the topping is browned. This is the last step.

Some Tips

- I like to use fresh crabmeat for the stuffing, but canned works in a pinch—just make sure to drain it well! - If you can’t find sole fillets, any mild white fish will do, just keep an eye on cooking times as they may vary. - Serve with a squeeze of fresh lemon juice right before eating for an extra burst of brightness!

How To Store Leftovers

To store leftovers of Chef John's Crab-Stuffed Sole, let them cool to room temperature first. Then, place them in an airtight container and pop them in the fridge. They’ll stay fresh for up to 2-3 days. If you want to keep them longer, you can freeze the stuffed sole for up to a month—just make sure to wrap them well! When you're ready to enjoy them again, simply thaw in the fridge overnight and reheat gently in the oven or microwave.

What To Eat With?

For a delightful meal, pair Chef John’s Crab-Stuffed Sole with crisp lemon wedges and sautéed asparagus. A light, fresh salad or some fluffy rice would also make great companions!

Can I use canned crabmeat instead of fresh Dungeness crabmeat for this recipe?

Yes, you can use canned crabmeat! Just ensure to drain it well and adjust seasoning if needed. Enjoy your dish!

Can I use a different type of fish fillet if I can't find sole?

Yes, any mild white fish like tilapia or cod works well in this recipe! Enjoy your cooking!

Can I prepare this dish in advance and reheat it later, and if so, what is the best way to do that?

Yes, you can prepare it in advance! Reheat at 350°F (175°C) for 15-20 minutes until warmed through. Enjoy!

Can I use a different type of topping if I want to replace the mayonnaise mixture in this recipe?

Yes, you can replace the mayonnaise with Greek yogurt or a creamy avocado mixture for a lighter topping!

Can I use a different type of baking dish if I don't have one that’s suitable for the oven?

Yes, you can use any oven-safe dish, like a glass or metal pan. Just ensure it can withstand high temperatures!

Conclusion

And there you have it - a delightful Crab-Stuffed Sole that’s both easy and delicious! Perfect for impressing friends or family. Share the love and this recipe with your loved ones! Enjoy!